This week, I’m here with a little break from the normal: a quick and easy dish that serves two. Or, as I say, you today and yourself tomorrow. Instead of a giant recipe that makes a ton of leftovers, sometimes you just need a weeknight filler. Or a Friday night dish after you’ve eaten all your prepped meals for the week. The Easy Jalapeño Mushroom Shrimp Stir-Fry For Two is a perfectly quick meal for you and yours, or you tonight and leftovers tomorrow. But not too many leftovers. Make sure to pair it with rice or quinoa (jump to recipe).
Three reasons I love this recipe:
- It’s easy. I love a good knife skills practice session, but sometimes you aren’t down to cut SO many veggies. Plus, add all the sauce ingredients to a jar and then shake it up. SO EASY. Finally, limited dishes because it’s cooked in only one pan. Total yes.
- It goes with anything. Eat it plain (for very little calories). Toss it on top of some quinoa or rice (brown rice pictured!). Put in in a taco. We ate it with scallion pancakes once. That’s definitely the best way.
- It’s spicy (or not). I love spicy things. This recipe has a few levels of spice: jalapeños (required), ground ginger (also required), red pepper flakes (eliminate if needed), and sriracha (just a little! you can do it). I love all of them, but feel free to adjust to your liking.
Another option for prep: wash/cut the mushrooms and make the sauce one day ahead of time. With everything measured out, the sauce already shaken up, and the dirty knives/cutting boards already over with, you’ll cut the time to dinner in half!
If you don’t have any mason jars, or you want to stick with the classic bowl and whisk, please feel free! I started this method recently and now I’m very into it. No whisk to clean, no spills or splashes, and it easily pours into the pan straight from the jar.
I’ve also avoided corn starch in this recipe. Personally, I don’t need a thick sauce to enjoy a dish like this. The delicious flavors coat the shrimp and mushrooms with no problem, and the sauce is perfect drizzled over brown rice. Who really needs the extra calories anyway? Okay I get it, corn starch is necessary for some thing, but not in this dish 🙂
Related Links and Dinner Recipes:
- Pesto Chicken Stuffed Spaghetti Squash For Two
- Creamy Pesto Pasta Chicken Bake with Peas
- Veggie Loaded Rotisserie Chicken Casserole
An easy weeknight one-pot meal with shrimp and mushrooms. Spicy + delicious, and no added corn starch!
- 1 tablespoon avocado oil (or olive oil)
- 8 ounces white button mushrooms, quartered
- 2 jalapeños, stem and seeds removed, diced
- 12 ounces medium shrimp, peeled, deveined, tails removed (18-22 shrimps)
- 1/4 teaspoon each salt
For the sauce:
- 2 tablespoons soy sauce
- 1/2 tablespoon honey
- 1/2 tablespoon toasted sesame oil
- 1 tablespoon sriracha
- 1/2 tablespoon minced garlic
- 1/2 teaspoon ground ginger
- 1/4 teaspoon fish sauce
- 1/4 teaspoon red pepper flakes
- juice from 1/2 lime
Goes well with brown rice, quinoa, or on taco shells with rice and beans.
Toppings include sesame seeds, cilantro, green onion, lime wedges, and additional sriracha.
- To a small mason jar, add all sauce ingredients (soy sauce, honey, sesame oil, sriracha, minced garlic, ground ginger, fish sauce, red pepper flakes, and lime juice). Shake well for 5-10 seconds, or until well mixed.
- Heat oil in large skillet or wok over medium heat. When hot, add jalapeños, mushrooms and salt. Cook for 3-4 minutes, or until the mushrooms begin to soften. Stir occasionally.
- Make a well in the center of the pan and add shrimp in one layer across the pan. Ensure all shrimp are touching the bottom of the pan. Cook for 2-3 minutes, or until the bottoms are pink, and then flip each shrimp to cook the other side. Shake the prepared sauce one more time, and add it to the pan. Cook for about 3 minutes, or until all the shrimp are fully cooked. Remove from heat and stir to ensure the sauce has coated all the mushrooms and shrimp.
- Serve immediately (my favorite combo: over brown rice with cilantro on top!). Leftovers can be stored in the fridge for up to 4 days.
Sauce recipe adapted from Go-To Paleo Stir Fry Sauce from Eat Drink Paleo.
- Serving Size: 1/2 pan
- Calories: 233
- Sugar: 8g
- Fat: 8g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 48g
To make this recipe, I used:
Thank you so much for checking out the Easy Jalapeño Mushroom Shrimp Stir-Fry For Two! Be sure to use #projectmealplan on social media if you make this recipe! And follow me on Pinterest for meal inspiration every single day.